The grated cake with cottage cheese rightly holds a place among the most popular domestic desserts. His charm lies in simplicity, but also in a playful appearance that resembles anthill. This cake was a fixed star in our grandmothers’ kitchens and is experiencing a well -deserved return today.
We may remember the grated cake from childhood – grandmother baked him on a baking tray, and when she pulled him out of the oven, chocolate, butter and vanilla were developing through the apartment. This traditional dessert combines the best of the home kitchen: a fragile dough, a supple curd filling and a look that resembles an anthill, as the individual layers of the dough intertwine.
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Cake resembling an anthill
This is why he got this dessert his nicknames – it is called “anthill” or “grated cake”. The basis is a cocoa dough that does not tear because it would be a trick, but because it gets the cake its characteristic structure – the top layer lifts lightly while baking and the crumbly surface contrasts with the supple filling.
The preparation is surprisingly simple. Mix smooth flour, softened butter, sugar, eggs, cocoa and baking powder. We develop a dense dough, which is divided into two parts. Put one in the freezer, press the other with the other to the bottom of the greased sheet.
Reminds you of your childhood scent
The dough comes from fine curd, sugar, egg yolks and vanilla – we can add lemon peel or raisins to taste. Finally, whisk the egg whites into solid snow and carefully mix them into the curd mixture to be beautifully fluffy. Then remove the other half of the dough from the freezer and grate it on top.
Bake in a preheated oven at 170 ° C for about 35-40 minutes until the surface is golden and the curd is firm. After cooling, the cake cut beautifully and lasts supple for several days – if it is not dreaming before.
This cake is proof that even old recipes have their charm and can attract today. It reminds us of the scent of childhood as we sat at the kitchen table and waited for the first warm piece to land on the plate.
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